Carefully remove tenderloin form chicken breasts. Remove white sinew from tenderloins, process tenderloins until finely minced, transfer to a bowl.

Heath butter in pan, add shallots and garlic, cook stirring, until shallots are soft. Add bacon, mushroom and pepper, cook, stirring, until bacon is lightly browned and mushroom is soft; cool. Reserve 2 tablespoons of shallot mixture for sauce. Add remaining shallot mixture, parsley, thyme and stock powder to minced chicken; mix well.

Cut a pocket in 1 side of each chicken great, taking care not to cut right though. Carefully push mince mixture into pockets; secure openings with tooth picks. Ross chicken in flour, shake away excess. Heat oil in pan, and add chicken, cook until browned. Transfer chicken to baking dish, sprinkle with extra oil.

Just before serving, bake chicken, uncovered, in moderately hot oven about 20 minutes or until chicken is tender. Serve chicken sliced with mushroom thyme sauce.

Heat oil in pan, add reserved shallot mixture, cook, stirring, 1 minute. Add stock powder and wine, simmer, uncovered, until mixture is reduced by half. Just before serving, stir in cream, thyme and blended cornflour and water stir over heat until sauce boils and thickens slightly